Agricultural
16 June, 2026
School trainees still at abattoir
Former work experience students, Oakey abattoir workers Corey McBride, Kamylly Camilo, and Thailon De Araujo say red meat processing has provided a level of career diversity, progression, and satisfaction that they had earmarked while working as school students at the plant.
As teenagers they took part in NH Foods Australia’s Oakey plant Schoolies Skills Starter program, set up to offer paid work experience to local secondary school students during the school holidays.
Being paid gave them the initial incentive to look at meat processing.
That led to confidence building and learning work-force skills before they had even left school but it also opened their eyes to the plethora of career paths on offer at the Oakey plant.
All moved straight into a full-time role at the plant after finishing school.
Corey started 15 years ago as floor personnel, went on to work across a number of areas including carcase preparation, knife operations and scales operation, and for the past eight years has been in quality assurance.
Kamylly started six years ago in carton handling before moving through to chill packing and scales and is now a data analyst in the boning room.
Thailon’s first role in 2019 was as an air knife operator and he is now doing a fitter’s apprenticeship.
All credit the paid work experience program with setting them up perfectly and urge other school students to take a closer look at red meat processing and see what it has to offer career-wise.
Since it kicked off in 2006, 172 students have taken part in the program at Oakey and for many, it has translated into a career pathway.
The program works on many levels, says NH Foods Oakey Human Resources Isabel Malferrari.
“Located within a regional community such as Oakey, where a world-class processing plant is based, a paid work experience program offers several key advantages over voluntary roles,” she said.
“Students who are paid gain not only financial support but also experience real workplace expectations, such as meeting production standards, following strict safety and hygiene procedures, and demonstrating reliability in a commercial environment.”
STRENGTHENING COMMUNITIES
The Australian Meat Processor Corporation (AMPC) says the Oakey program is an example of a public value initiative that red meat processors can deliver to the communities in which they operate.
Social impact research has shown these types of contributions remain largely unmeasured and anecdotal.
A project funded by AMPC and conducted by experts at Central Queensland University (CQU) found enhancing people’s awareness of the positive social impact of the red meat processing sector could strengthen connections not only with communities but with employees and consumers.
CQU’s Dr Jaime Manning said consumers were placing increasing emphasis on an industry’s commitment to creating positive change.
“Processors are already undertaking a wide range of meaningful social impact initiatives at a regional level, particularly through strong partnerships with local schools, training providers, and community organisations,” she said.
“But evidence is needed for these initiatives to challenge community concerns and scrutiny.
“So much of the sector’s positive social contribution remains largely unmeasured and anecdotal, thus limiting its visibility and value for building trust, and long-term community relationships.”
